INGREDIENTS
6 large bell peppers (any color), top cut off and seeds removed
1 tablespoon olive oil or 1/4 cup water
1 medium onion, diced
3 – 4 cloves garlic, mined
2 (8oz) packages tempeh, crumbled
1 cup zucchini, diced
1 cup yellow squash, diced
8 oz. package mushrooms, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
generous pinch red pepper flakes
1/4 cup fresh chopped parsley
1 can (14oz.) tomato sauce
1 cup cooked rice
mineral salt & pepper, to taste
INSTRUCTIONS
Preheat oven to 350 degrees F.
Saute: In a large skillet, heat oil/water over medium heat, add onion, garlic and crumbled tempeh, saute for 5 minutes. Add the zucchini, yellow squash, mushrooms, oregano, basil, red pepper flakes, parsley, salt and pepper, and tomato sauce, cook for 2 minutes or so. Add rice and mix to combine. Remove from heat.
Stuff bell peppers: Fill each bell pepper with vegetable mixture, making sure to pack it well. These are hefty stuffed bell peppers. Sprinkle with optional vegan shredded cheese. Cover with lid or tin foil.
Bake: Place dish on the center rake and bake for 35 – 40 minutes. Remove cover and bake for another 5 – 10 more minutes. Cooking times vary, adjust to suit your needs.
Once done, let cool a few minutes and serve with a sprinkle of freshly chopped parsley.
Serves 6, 1 bell pepper per person.
Store: Store leftovers, covered, in the refrigerator for 4 – 5 days. To keep longer store vegan stuffed peppers in the freezer for up to 2 – 3 months. To freeze, simply let peppers cool completely and store them in freezer-safe containers. Let thaw before reheating.
